Champ (Mashed Potatoes from Ulster)

Champ (Mashed Potatoes from Ulster)

1 Review
From: EatingWell Magazine March/April 1996

Traditionally, this dish is made with potatoes and scallions and topped with a great deal of butter. Substituting leeks for scallions produces a mellower flavor, one that doesn't require a rich finish. Yukon Golds also add buttery color and flavor.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 1/2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks
  • 1 cup chopped leeks, washed
  • 1 cup low-fat milk
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook, partially covered, until tender, about 15 minutes.
  2. Meanwhile, combine leeks and milk in another saucepan. Bring to a simmer over low heat. Cook, partially covered, stirring occasionally, until the leeks are tender, about 15 minutes.
  3. Drain the potatoes and return them to the pan. With a potato masher, mash until smooth. Stir in oil and the warm leeks and milk. Season with salt and pepper.

Nutrition information

  • Per serving: 211 calories; 4 g fat(1 g sat); 2 g fiber; 36 g carbohydrates; 6 g protein; 17 mcg folate; 3 mg cholesterol; 4 g sugars; 0 g added sugars; 491 IU vitamin A; 39 mg vitamin C; 90 mg calcium; 2 mg iron; 187 mg sodium; 132 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1/2 vegetable, 1/2 fat

Reviews 1

September 26, 2010
profile image
By: EatingWell User
When I was a kid in the 50's Champ some times was the main item. We had canned peas and scrambeled eggs as a side. I like the new recipe that eliminates the 1/4 pounf of butter that used to be on top. SW in Connecticut